Coating machine



E. L. A. SAVY.

COATING MACHINE.

APPLICATION FILED NOV. 1, 1911.

3 SHEETS-SHEET l.

Patented July 8, 1919.

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E. L. A. SAVY.

COATING MACHINE.

APPLICATION FILED Nov. 1. 1911.

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COATING MACHINE.v

APPLICATION FI LED NOV. 1, 1911.

Pfi'fQIltEd July 8, 1919.

3 SHtETS-SHEET 3 INVENTOR, li/zzielflflazy;

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WITNESSES 5M EMILE L. A. SAVY, OF PARIS, FRANCE.

COATING-MACHINE Specification of LettersPatent.

Application filed Novemebr 1, 1911.

To all whom it may concern:

Be it known that I, EMILE LOUIS ALFRED SAVY, a citizen of the Republic of France, residing at Paris, in the Department of the Seine, France, .have invented new and useful Improvements in Coating- Machines, of which the following is a specification.

This invention relates to that class of apparatus used for coating biscuits, confec tionery, or any like articles, with a layer of material, such as chocolate, icing, or the like. such a character that it must be heated to flow properly around the articles to be coated, after which it is allowed to cool and harden.

Such a material, as chocolate, is used through the specification as an example of a coating material which the apparatus will use efliclently.

It is Well' known that chocolate is one of the most diflicult materials to handle known in the confectionery art, and wherever it is necessary to work with chocolate hand operators are most frequently employed, especially where a high grade article is desired. v

With the use of my machine, this hand labor may be avoided and a satisfactory article produced.

- Biscuits will be used as an exainple of the many articles which may be coated with my machine.

The object of my invention is to improve a machine of the class referred to so that it will not break the biscuits and will give a most uniform product, as will appear clearly from the detailed description and annexed claims.

In the drawings forming part of this application,-

Figure 1 is a sectional view of one form of my complete apparatus, the conveying means for carrying the coated articles to the cooling chamber being shown Witha section removed to economize space in the drawing.

Fig. 2 is a sectional View of the fountain feed showing an enro'bingcperation and its relation to the conveyer belts in the coating operation.

Fig. 3 is a top or plan view of the complete apparatus shown in section by Fig.

The coating material is usually of Patented July 8, 1919.

Serial No. 657 ,950.

1, the top of the casing being removed to show the parts better. i

Fig. 4 1s a detail view of the conveyer belts with associated mechanism.

Fig. 5 is a detail view of mechanism for determining the position of the regulating disks.

Fig. 6.is an enlarged detail view showing the way in which the articles are coated.

Fig. 7 is a detail view, in'section, of one manner of handling the coated articles.

Fig. 8 is a detail view of the arrangement used when articles are coated on one side only and are turned over to reverse the position of the coated side.

Fig. 9 is a detail view of the disks used I to transfer the coated articles from one conveyer belt to another, either directly or by turning them over. This fi shows the means for keeping the disks clear of any adhering coating material.

Fig. 10 is a view showing the means for driving the transferring disks, and the means for changing the rotating speed of said disks.

gure also Fig. 11 isa plan view of enough of the operatin levers and shafts shown in Fig. 4: to ma e the operation clear.

In a co-pending application filed by me on April 18, 1910, under Serial No. 556,202, a method of coating articles somewhat similar to the present method is disclosed. The apparatus in this application embodies many improvements 0ver, and additions to, the apparatus shown in said co-pending case.

In the drawings, a designates a. casing arranged to inclose all those parts of the coating apparatus which need to be kept at an approximate constant temperature.

It is very important, in handling such a substance as chocolate, to have an eliicient means for controlling the temperature. 1

hopper or is a ieral outline similar to ustra ed in my aforesaid best illustrates the feed the tanl: by a transverse of which a reed-spout ace of the biscuits delivered from enc ess belt to the conveyer 2' of coarse texture. The feed opening 9 discharges underneath the biscuits or on approximately the same horizontal plane as the plane or" travel or" the biscuits.

The teed discharge openings and g are controlled by suitable closing means: For instance, the upper opening may be closed or adjusted by the plate 101 shown, so that the lower feed opening may be used alone to coat only the under side of the biscuits or vice versa.

'1 he coarse conveyor 2' is operated around the wheel j and shaft is and is kept properly taut by the rod Z mounted and adjusted in any suitable manner. Around the wheel j, underneath the coarse conveyer 2' runs a fine mesh conveyer n which is impermeable to chocolate. This conveyor runs over a roll on and is shorter than the coarse conveyer 2'.

Under the upper horizontal travel of both conveyers, a plate 0, suitably mounted, keeps the two conveyors from sagging under the weight of the chocolate and biscuits passing thereon.

Above the two conveyors z and n is mounted, as shown in Figs. 3 and 6, a series of disks :1) which are used to force the biscuits a determined distance into the chocolate as they pass beneath the disks. F or this purpose the disks may be mounted and driven as indicated in Fig. 6. As shown, the disks are carried on a shaft 57 which is mounted on vertically-sliding heads 52 in the standards 51, one mounted on the frame at each side of the conveyers a and 2'. At the top of each of these standards a sleeve 53 is mounted through which passes the threaded rod 56. Abutting on the upper face of each sleeve 53 is a worm-wheel 5 4-. and 54 having a central opening in threaded engagement with rods 56 and 56. A shaft 55 mounted in standards 58 attached to the 'ertical position of the series of disks may he legu ated by-the handovheel operating the wo as indicatec in Figs. 5 and 6 whicn has been :lound to be a convenient means for the purpose.

Sometimes the surface of a cake to be d has indentations, resulting from imct baking or othercauses and when e case it is necessary in com imperfect surface to work the chocolate well into the indentations. For this purpose a loosely mounted frame r (see i a} used. frame r a A1: the outer end of the transverse packing bar Q operates when the frame is intermittently lifted by the devices s to pack the chocolate well into the coated surface 01" the biscuits or other articles.

in doing this, it is not desired to shake the coated articles in any way. The same mechanism could be designed to shake the coated articles, but where it is not desired to shake them, special means are used to prevent any shaking.

For example, the stop 5 will prevent any overthrow or" the framer by operating mechanism a. The teeth of the mechanism a, mounted on shaft to which is connected to the main shaft 100 (see Fig. 3), are designed to move the frame 9" so that the packing bar 9 will just reach the plane of travel of the coarse conveyor 2', and thus if the frame is prevented from any overthrow, the conveyer will not be shaken; To further prevent the biscuits from being shaken, a vertically adjustable roll Z) is mounted directly above the packing bar, so there is no chanc" for vertical movement of the biscuits. A rotatable rod 10 connected to driving shaft 100 serves to scrape any excess chocolate from the coated biscuits, as they pass along the conveyor 2'. A small scraper 60, as indicated in Fig. 4, cobperates with this rod to scrape the chocolate from the rod, whereupon it falls into a trough 11, and then flows into the'feed-tank b, as indicated in Fig. 1. The conveyor i is lifted vertically above the rod 10 (so that said rod will not scrape any chocolate from the biscuits,) by means of a frame 13 which is loosely mounted on the shaft 25 and is held in the upward position by springs 7 and stops 8, as indicated in Fig. 4.

When it is desired to lower the conveyer so the scraping operation will take place, the two side springs 7 mounted on the side frame are slightly pushed apart, whereupon the stops 8 are moved away from the frame 13 and the frame falls upon a lower stop 9. The conveyer i in its travel past rod 10 is supported by the shoes on the frame 13 in the upper: position by means of shoes 1 at the sides, as indicated in Fig. 3, so that as the conveyer passes by the rod, the rod itself will not scrape any chocolate from the biscuits. Thus, the rod 10 may be prevented from scraping off part of the chocolate coating or be allowed to scrape off a desired amount.

Whether the biscuits have been scraped by rod 10 or not, as the case may be, the conveyer 2' carries them up to the disks 14 (best shown in Fig. 7) which are rotated by means of the mechanism shown in Fig. 10. These disks are arranged to transfer the biscuits from the conveyer i to a conveyer 15, shown in Fi 7, which carries them to any suitable point, such as a cooling chamber 20' (see Fig. 1). The conveyer 15 is mounted, runs over a table 16 in its outward travel, which holds the conveyer from sagging. The table may be adjusted vertically, as shown in Fig. 1.

It is often desired, in coating biscuits'on one side only, to first coat the biscuits on the under side and then turn them over so that the coated side will be the upper side.

This is accomplished by applicants apparatus in the manner indicated in Fig. 8.

The coarse conve er 5 delivers the coated biscuits to the disks 14, and these disks, rotating at a proper speed, will force the biscuits out far enough beyond the disks so that they will, in falling onto the conveyer 17, turn with the coated side facing upward. This is found to be a most eflicient way of turning the biscuits. The disks 14 mounted onshaft 2 are driven from shaft in by the gear drive Zc43. For the purpose of clearness the gear on shaft k has been omitted but it is to be understood that shaft is carriesat its end a gear meshing with gear 4. The shaft k is driven from shaft it connected to the main drive shaft 100 (see Fig. 3), from which the parts of the machine are driven b suitable connections as is clearly indicate in the drawings. The intermediate-gear 4' (see Fig. 10) is mounted on adjusta le slide 5 whereby the size of the gear on shaft k or the gear on shaft 3 may be changed at will, and the gear 4 positioned to mesh with both thereto. This change may be made whenever it is desired to adjust the machine to handle cakes of different sizes and weights as discussed above. The desired speed is secured by putting a new gear on shaft k or changing gear 3 and adjusting the idler to mesh with both.

The table 18 (in Fig. 8). may be adjusted vertically according to the dimensions of as indicated "in .Fig. 7, andfrom the disks, apron 12. The disks are thus kept perfectly clean all the time and can operate muc the biscuits, 'by the hand-wheel 19 and the coated articles to thecoolin g chamber.

-When it is desired to turn any given article, as described, the speed of the-disks 14 is regulated according to -the dimensions and weight of the articles tobe turned.

The height of the table 18 is also determined by the dimensions and weight of'the articles.

The articles are turned,'as indicated in dotted lines in Fig.8. The disks 14 usually rotate faster than the conveyer i so that as the biscuits approach the disks 14 they will quickly force the outer ends of the biscuits beyond the disks and then as the biscuits leave the disks, the outer ends of the biscuits have started falling, and after the biscuits have left the disks with one end falling more rapidly than the other end, the

It has been found from experience that by turning the biscuits as indicated, biscuits of dimensions not before handled by machines may be turned by the method indicated. As the biscuits fall onthe conveyer 17 the jar spreads the chocolate evenly and smoothly over the upper surface.

The disks 14 do not injure the coated side of the biscuits, as where pins are used to turn the biscuits. .These disks are spaced apart, as indicated in Fig. 9, and whenever any chocolate adheres to these disks, it is immediately scraped away from the disks by the scrapers 20.

The excess chocolate then falls onto the apron 12, which has heating coils 13' to heat the chocolate sufficiently for it to flow back into. the feed-tank b. An examination of Figs. 7 and 9 will disclose the manner in which the chocolate finds its way into the apron 12. Disks 14 rotate clockwise and :as they pass through the slots 20 the bottom edges of'these slots force the chocolate away whereupon it falls on the more efliciently on the biscuits than they I otherwise would. The speed of the disks is controlled by changing the intermediate gear 4, as clearly indicated in Fi 10. The driving mechanism for t e several shafts which have been mentioned is best shown in Fig. 3, and it is believed that the driving connections for all the parts may easily be traced from the clear disclosure in this figure, together with the description which has already been given.

The operation of this apparatus is as follows:

Biscuits are delivered by the conveyer 21 along the in its upper travel. At the same point that the biscuits are deiivered to the conveyor '5, chocoiate is aiso fed in the same plane from the feed opening g so the biscuits and the chocoiate meet the conveys-r i on approximeteiy the some piane and flow out together on the conveyer in e smooth, even manner,which is quite different from the usuai method of dropping the biscuits onto the chocoiete. The biscuits float on top of the stream of chocoiate nntii they reach the disks 3) where are gredualiy and eveniy pushed to the proper depth into the stream of chocolate which is mainteined a certain height, as indicated in I ig. 6, as long as the conveyer so is cooperating with the conveyor a, for the choco late can not fiow through the conveyer a, and therefore a thick stream is maintained between the feed-opening g and wheei on over which the conveyer "a leads chocolate, except that which adheres to the biscuits, as indicated in Fig. "2. The biscuits which are now coated on the under side to the proper thickness are resting only on the conveyer 2', which is of coarse texture and which will not retain any of the chocolate, except that which has adhered to the bottoms of the biscuits.

Just before the biscuits passed by the wheel m in their travel the chocolate was packed closely against them by the packing bar Q, as indicated in Fig. 4.

The conveyer a now carries the coated biscnits along to the scraper 10, if it is desired to use such scraper.

After the biscuits pass this point, they proceed to the disks 14: where they are turned in the manner already described. After they have been turned, the conveyer 17 leads them to any desired point, as to a cooling chamber.

'Wnere it is not desired to turn the biscuits, the apparatus is used as disclosed in Fig. 7, where the disks 2 operate to transfer the biscuits efiiciently from the conveyer 2' to the conveyor 15.

What I claim, is i 1. In combination, a confection-conveying device, means to coat confections while they are on the conveying device together with a rotatable throwing device arranged to receive the confections from the conveying device and throw them free thereof.

2. In combination, a confection conveying device, means for coating confections while they are on the conveying device, a series of smooth rotatable disks to which the conveying device feeds the confections, and means to rotate said disks at a speed sufficient to project the confections in their direction of travel as received from the con veying device and away from the conveying device. I

some piane as the conveyer "1 psi e. confection conveying coating confections be conveying means, ed to transfer the irons the conveying v are on series of disks coated confections a mess, and mechanisi t rotate said disks at a materioily periphcrai speed surface speed the con ring means, together with means for scraping any adhering materiel from said disks.

in combination, a confection con means, a device for coating confections w dthey are on the conveying means, e second conveying means arranged beiovv f mentioned means, and a series of r disks arranged to transfer the confections from said first-mentioned conveying mean to second mentioned conveying mean and to turn the confections in so transfer-- ring them, said second conveyingmeans being vertically adjustabie to enabic confections of different sizes and weights be uniformly received. trier-eon.

5. in combination, a confection conveying means, a device for coating confections whiie they are on the conveying means, and a packing bar to Work the coating fast to the confections, together with means vibrating said packing bar to force the coating into close contact with the confection.

8. In combination, a confection conveying means, a device for coating confections while they are on the conveying means, a scraping mechanism arranged to scrape the excess coating from the confections together with mechanism to move said conveying means and confections into and out of operative relation with the scraping mechanism.

7. In combination, a confection conveying means, a device for coating biscuits while they are on the conveying means, a series of rotatable disks arranged to transfer the coated confections away from the conveying means, together with a driving mechanism for said disks having a speedchanging device in connection therewith 8. In combination, a confection conveying means, a. device for coating confections While they are on the conveying mca'ns, e second conveying means arranged below the first mentioned means, and a series of rotatable disks arranged to transfer the confections from said first mentioned conveying means to said second mentioned conveying means and to turn the confections in so transferring them, said series of disks having a driving mechanism with a speed changing device in connection therewith.

9. In combination, a casing adapted to be kept at a constant temperature, a confection conveying means therein, a feed tank adapted to deliver coating material to and along a level with said conveying means, means to deliver confections to and along disks with a peripheral speed proportionate to the size and'weight of the confection transferred.

11. In c0mbination, a confection conveying means, a device arranged adjacent said conveying means, .to coat confections, and means for transferring the coated confections away from the conveying means comprising a set of rotatable disks having mechanism for changing the speed of the disks.

12. In combination, a conveying means i for articles to be coated, a tank for coating material having means arranged to treat said articles on a plane-with the forward travel of the conveyer, comprising,.a discharge outlet in said plane, and a second discharge outlet located for,wardly of the first to flood articles fed to the conveyer between said outlets in the coating operation.

13. In combination, a confection conveyer, a device to coat the confections carried by the conveyer, a second conveyer mounted for vertical adjustment, and a set of rotatable disks to transfer the confections from the first to the second conveyer, and mechanism to change the speed of the disks.

14. In combination, a confection conveyer, a device to coat the confections carried by the conveyer, a second conveyer arranged below the first conveyer, and a set of rotatable disks arranged to throw the confections from the first mentioned to the second conveyer, and to turn them in the transfer, the second conveyer arranged to receive the confections approximately horizontal.

15. In combination, a confection conveyer, a device for coating the confections carried by the conveyer, and rotatable means adapted to have a materially greater surface speed than the conveying means to throw the coated confections away from the conveying means.

16. In combination, a confection conveiyer,

a device to coat the confections carrie the conveyer on the under side, and rotatable means adapted to have a greater surface speed than the conveyer to throw the confections away from the conveyer and give them a turning movement as they fall, and means to receive the confections.

17. In combination, a confection conveyer, a coating tank'mounted above the conveyer and arranged to discharge coating material on the same plane as the conveyer travel, a second conveyer impermeable to coating material mounted to travel from the point of tank discharge a short distance under the first mentioned conveyer to keep a thick stream of coating material in contact with the under side of the'confections, a set of rotating disks adjustably mounted above both conveyers to push the confections into the stream of material a determined distance, a

packing bar operable to pack the materialagainst the under side of the confections, a scraper bar mounted under the conveyer to scrape the excess material from the confections, means to elevate the conveyer to avoid the scraper when desired, a set of rotatable disks for transferring the coated confections away from the, conveyer and give them a turning movement in so doing, a conveyer adjustably mounted below the end of the first conveyer to receive the confections as they fall with the coated side up, and a casing adapted to be kept at a given temperature and arranged to contain a number of said elements.

18. The combination of a conveyer adapted to carry coated confections with the coated side against the conveyer, rotatable disks arranged to have a greater surface speed than the conveyor to throw the confections into space with a slight turning 

